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Is this the difference between the two the sausage?

post #1 of 9
2/24/12 at 7:13am
Thread Starter 

I made ​​some fresh sausage, a little confused. Cross-section of the sausage seem loose, this is the difference with CURED sausage? Or other reasons?


Two different facets

The plate diameter is 10MM or 4MM.
Operating temperature of 5 or less
Do not use any additives, try soy protein isolate.
Boiled, grilled tried.
Once with about 2 percent salt, adhesion slightly better.If you do not have additives, how to increase the adhesion?

Thank you for your answer.

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post #2 of 9
2/24/12 at 7:35am

farrellbox, good morning....  I think the translator confused your questions....  I do not correctly understand your questions... 

 

The loose packed fried sausage could be from no binder...

 

The sausage in the casing probably has soy protein or dried milk powder or some other binder....

 

The solid texture in the sausage in the casing could be from more fat and more mixing also... 

 

  Dave

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post #3 of 9
2/24/12 at 7:41am

the one on right is cured by the color. left is uncured

Right is course ground 10mm? left is smaller 4mm?

You don't need additives or binders but they will help bind the meat together.

Boiling will cause fat loss making a dry crumbly sausage.  grill or pan fry at a medium heat.

2% Salt amount is good maybe a little less, but for good binding or adhesion you need to mix the meat with the salt and spices till it's very very sticky.  Then it will hold together like you want.

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post #4 of 9
2/24/12 at 7:43am
Thread Starter 

Thank you DAVE, I mean if no additives, can make close section?

 

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post #5 of 9
2/24/12 at 7:46am
Quote:
Originally Posted by farrellbox View Post

Thank you DAVE, I mean if no additives, can make close section?

 



Yes you can. How much fat is in your sausage? I like 20-25%

 

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post #6 of 9
2/24/12 at 7:51am
Thread Starter 

Yes, 25% fat, but once, using 2% salt, sausage and more flexible

 

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post #7 of 9
2/24/12 at 8:31am
Thread Starter 

Hi DanMcG,You mean no adhesive or additives, also can make the meat hold together like cured?

How to operate? As in the picture? I worry about too much air into the sausage.

sausage-making-13.jpg

 

 

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post #8 of 9
2/24/12 at 11:20am

I recognize that andouille pictured on the right! biggrin.gif

 

 

No binders used in that sausage. Just these ingredients:

Spices_andouille.jpg

 

Loose sausage can be caused by too much fat more likely than too little fat. Lack of moisture will also make it crumbly & fall apart.

Over-heating will render out the fat resulting in a crumbly, dry product. And, yes, certain additives (binders) will help fix the crumbling problem if used in the correct proportions.

 

Kevin

 
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post #9 of 9
2/24/12 at 2:38pm

From my experience I made sausage like that when I first started and it was from too small of a grind and too much water in the meat

 

Joe

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